Pumpkin Pancakes With Almond Drizzle

1/3 cup oats
1 1/4 cup liquid egg whites
1/3 cup pumpkin puree
3 scoops protein powder
1 t cinnamon
1/4 ginger
2 T Stevia
Cooking Spray

For the almond drizzle
1 T almond butter mixed with 2 T apple juice and water
Sliced almonds, toasted (optional)

1. Mix all ingredients (except those for the almond drizzle) in a blender until smooth.
2. Coat a non-stick pan with cooking spray and put on medium heat.
3. Pour batter into the pan, making a 4″ pancake. Let the pancake cook for 2 minutes until the edges of the pancake start to dry out, before flipping it over and cooking for 2 minutes on the other side.
4. Serve with the almond drizzle and toasted almonds.

4 Servings (12 pancakes)
Nutrition per serving:
Calories: 202
Fat: 6g
Sodium: 194mg
Carbohydrates: 13g
Protein: 25g

Adapted from Diabetes Strong

Anschutz Health and Wellness Center